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drat, thanks for the advice anyway,  my dreams of a slightly earlier dinner
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Jan 14, 2021 00:20
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So I was wanting to make a chili tomorrow with dried beans and chuck roast but I'm having trouble workshopping the timing on that because the beans take fantastically longer than the chuck roast and I'm not sure at what point I should stop cooking beans and drop in the seared beef and restart cooking, especially with the super long natural release. I technically have the necessary time to do it on the stove, but this seems lazier.
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Jan 14, 2021 02:28
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Internet Explorer posted:It seems to work fine to me. What doesn't work about it? No idea. It was just in a bunch of reviews.
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Jan 14, 2021 07:04
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Beachcomber posted:No idea. It was just in a bunch of reviews. I saw a review of it a few days ago where they said the souvide function didn't work well. Some of the comments said that you have to hear the water first before doing the souvide function. Makes sense to me.
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Jan 14, 2021 12:56
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Guildenstern Mother posted:So I was wanting to make a chili tomorrow with dried beans and chuck roast but I'm having trouble workshopping the timing on that because the beans take fantastically longer than the chuck roast and I'm not sure at what point I should stop cooking beans and drop in the seared beef and restart cooking, especially with the super long natural release. I technically have the necessary time to do it on the stove, but this seems lazier. I generally pre-soak the beans and throw them in with the meat. Never managed to find a timing that doesn't turn the beans into mush when I pressurize them twice.
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Jan 14, 2021 16:03
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Guildenstern Mother posted:So I was wanting to make a chili tomorrow with dried beans and chuck roast but I'm having trouble workshopping the timing on that because the beans take fantastically longer than the chuck roast and I'm not sure at what point I should stop cooking beans and drop in the seared beef and restart cooking, especially with the super long natural release. I technically have the necessary time to do it on the stove, but this seems lazier. just make it in two steps, beans first and put them aside while you cook the meat. add them back in after the meat is done and let them simmer a little bit.
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Jan 14, 2021 16:50
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buy another instant pot and make them at the same time, is the pro-move
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Jan 14, 2021 16:57
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I do it all I one, as I did in my Chili recipe for the ICSA, though I'm on mobile so can't link it. 45 mins all in.
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Jan 15, 2021 09:50
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Aramoro posted:I do it all I one, as I did in my Chili recipe for the ICSA, though I'm on mobile so can't link it. 45 mins all in. Here's the link: https://forums.somethingawful.com/showthread.php?noseen=1&threadid=3945862&pagenumber=1&perpage=40#post509351384
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Jan 15, 2021 17:36
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how much better is a stovetop kuhn rikon than an instantpot
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Jan 15, 2021 17:54
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barkbell posted:how much better is a stovetop kuhn rikon than an instantpot What aspects do you most care about? I’d argue that the instant pot is significantly better unless you want to do something very specific.
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Jan 15, 2021 18:06
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ulmont posted:Here's the link: Cheers dude. I've never used an Instant Pot but I like the stove top as it's also just a massive pan for when I want one of those.
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Jan 15, 2021 18:12
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I'd also wondered about a big Kuhn Rikon as compared to my existing medium Tefal stovetop pan. I'm sticking to stovetop pans but I don't know if it's worth the extra cash - what I care about is volume, ease of setting the pressure (the Tefal one I have just has release/medium/high on a valve), and ability to get replacement gaskets.
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Jan 15, 2021 18:18
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Arcsech posted:What aspects do you most care about? I’d argue that the instant pot is significantly better unless you want to do something very specific. dont the stovetop ones achieve much higher pressure
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Jan 15, 2021 18:40
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I have, and use, both. The instant pot gets more use just because its "dump in ingredients, press button" simple. The stovetop one I mainly use for risotto just because it makes quicker work of it. Really, for anything that gets a less than 20 minute cook, the stovetop model is superior because it heats up much more quickly, and I can do a quick release by running it under water. I can also sear in it (legit searing, not the instant pot "sear" which means sizzle a little bit). And monitoring the temp on the stove for short cooks is less of an hassle. But for pork butt, or dried beans or the like, the convenience of the instant pot takes priority. With the big instant pot, it's easy to say "well this will only take 30 minutes" (because that's the cook time) when in reality you might have 20 minutes if it getting up to pressure, then a few more at the end when it's spewing steam everywhere for a "quick" release. A stovetop model on a big gas burner can get to pressure in just a few minutes, and releasing pressure is also a lot quicker. I hope this helps, but I suspect it doesn't.
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Jan 15, 2021 18:41
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barkbell posted:dont the stovetop ones achieve much higher pressure They get somewhat higher pressure, but I don’t know of anything that enables you to do that you can’t do with an electric, and the electric requires zero babysitting. So yeah, stovetop ones cook like 20% or so faster, but that’s about it as far as I know. Unless you’re talking about pressure canners, which is a whole other thing.
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Jan 15, 2021 18:43
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Arcsech posted:They get somewhat higher pressure, but I don’t know of anything that enables you to do that you can’t do with an electric, and the electric requires zero babysitting. So yeah, stovetop ones cook like 20% or so faster, but that’s about it as far as I know. yeah this, stovetop is a lot quicker to get to temp if you have a good range, a couple more psi (which you'd mostly never notice), and you can really properly sear in it. the trade off is that you need to be around while it's on and it takes some fiddling to get it to the right steady pressure and you can't just leave it and have it turn off on its own. the convenience of not having to worry about any of that stuff usually makes it worth it to use the electric one instead (and i'll just sear things that need to be seared in a separate pan) eke out fucked around with this message at 18:57 on Jan 15, 2021 |
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Jan 15, 2021 18:54
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I have an induction hob so my stovetop gets to pressure really quickly and let's me set the temperature really well.
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Jan 15, 2021 18:56
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you can also instantly depressurize a stovetop by taking it to the sink and running water over it.
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Jan 15, 2021 20:31
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I made these instant pot short ribs (45 minutes of pressure cooking) and highly recommend them. I couldn’t get them plated without them falling off the bone. Used Maker’s for the bourbon.
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Feb 24, 2021 16:18
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Moot .1415926535 posted:I made these instant pot short ribs (45 minutes of pressure cooking) and highly recommend them. I couldn’t get them plated without them falling off the bone. Used Maker’s for the bourbon. Are they very bourbon-y? Not a huge fan of bourbon.
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Feb 24, 2021 22:24
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I've made that exact recipe before and didn't notice the bourbon taste. Substituting it for wine to deglaze should be fine I'd think.
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Feb 24, 2021 22:34
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mmm short ribs! I have made a similar recipe but I use red wine, apple juice, broth or any available liquid to deglaze. even water works. no rules!!!
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Feb 24, 2021 22:37
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Pressure cooker blew up coworker  Apparently the floating pin shot out of his instant pot while it was at pressure 
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Feb 25, 2021 17:38
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Are you asking us for advice?
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Feb 25, 2021 17:41
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Nitrousoxide posted:Are you asking us for advice? Nope, just a warning Though I did make a thread favorite this week https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html
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Feb 25, 2021 17:44
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I made this two nights ago and I haven't stopped thinking about it since https://www.koreanbapsang.com/pressure-cooker-dakbokkeumtang-korean-spicy-chicken-stew/ I only had boneless, skinless chicken thighs available which stuck a little bit to the bottom of the IP while I was searing and resulted in a burn error while it was coming to pressure. A few scrapes of the bottom and another quarter cup of water or so later, it pressurized and came out incredible. The kimchi jigae recipe from the same lady is equally tasty and simple. https://www.koreanbapsang.com/instant-pot-kimchi-jjigae-stew/
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Feb 25, 2021 18:25
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The Glumslinger posted:Though I did make a thread favorite this week Oh wow, thanks for the reminder -- it's been a long while since I made that.
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Feb 25, 2021 19:17
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I made osso bucco the other day, and the result/effort ratio on this recipe is just insane. Legitimately one of the best meals I've ever eaten, let alone cooked. I've also come to the conclusion that my dislike of doing additional dishes is outweighed by my desire to actually get a decent sear on things. The built-in sauté function just seems like a joke at this point.
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Mar 18, 2021 18:55
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I can't believe I just found out you can use the yogurt function to proof bread.
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Mar 18, 2021 19:17
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Guildenstern Mother posted:I can't believe I just found out you can use the yogurt function to proof bread. Wait what, you can? Any special method or just turn it on and wait?
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Mar 18, 2021 20:27
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Rooted Vegetable posted:Wait what, you can? Any special method or just turn it on and wait? i assume it's the second yogurt function -- the first pasteurizes milk, then you press it again after you've cooled it down and it'll hold it around 110 degrees for as many hours as you tell it to
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Mar 18, 2021 20:33
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Nestharken posted:I made osso bucco the other day, and the result/effort ratio on this recipe is just insane. Legitimately one of the best meals I've ever eaten, let alone cooked. Man, that looks good. The one problem with my bigass stovetop pressure cooker is that recipes like that don't always have enough liquid for it. Maybe I need a second, smaller cooker.
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Mar 18, 2021 23:24
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Rooted Vegetable posted:Wait what, you can? Any special method or just turn it on and wait? leave the lid off and press yogurt? No idea what cycle as I don't make yogurt.
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Mar 19, 2021 04:44
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You'll want the display to say YOG or YGT or whatever, the other one is BOIL and, yeah, boiled bread doesn't sound appetizing..
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Mar 19, 2021 14:27
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Johnny Truant posted:You'll want the display to say YOG or YGT or whatever, the other one is BOIL and, yeah, boiled bread doesn't sound appetizing.. You just insulted 500 years of English cookery.
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Mar 19, 2021 15:21
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gently caress, I forgot about bagels. Exception to the rule.
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Mar 19, 2021 15:26
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I’m craving something with potatoes, variety of veggies and some sort of beef to cook in my Instapot (the thing is rarely used). An all I n one meal you will... I don’t eat beef a lot. Any suggestions as to what I can start off with?
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Mar 19, 2021 21:31
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Stew or pot roast would fit the bill - you'd only want to cook root veg with the beef for pot roast but there's no reason you couldn't add some mixed veg in at the end and cook them with saute/residual heat. Green beans would be nice with pot roast. Here's a random recipe but I find Amy and Jacky to be pretty reliable, if a touch too twee and earnest https://www.pressurecookrecipes.com/instant-pot-pot-roast/
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Mar 19, 2021 22:12
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angerbeet posted:Stew or pot roast would fit the bill - you'd only want to cook root veg with the beef for pot roast but there's no reason you couldn't add some mixed veg in at the end and cook them with saute/residual heat. Green beans would be nice with pot roast. Yeah, they are very twee, but any recipe or method I've used from them has worked awesome. I really like the stew recipe: https://www.pressurecookrecipes.com/instant-pot-beef-stew/
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Mar 21, 2021 18:46
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